Beer Drinker's Deep-Pan Pizza
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Beer is such a delicious and natural accompaniment for pizza, so why not put beer in the pizza, too? In this recipe it goes into the crust and tomato sauce. This superb, extra-thick pizza has come to be known as "Chicago Style."
INGREDIENTS
CRUST
1 cup warm beer (110 to 120 degrees)
4 tablespoons olive or salad oil
1 tablespoon sugar
1-1/2 teaspoons salt
1 package active dry yeast
2-3/4 to 3-1/4 cups all-purpose flour
2 tablespoons cornmealTOPPING
10 to 12 ounces Mozzarella cheese, shredded or thinly sliced
1 can (6-ounces) tomato paste
1/2 cup beer
2 teaspoons oregano
1 teaspoon fennel seed, optional
1/2 teaspoon sugar
3/4 to 1 pound bulk pork or Italian sausage, broken up
1/2 cup grated Parmesan cheeseFOR CRUST - Combine in a large bowl the warm beer, 2 tablespoons oil, sugar, salt, and yeast. Add 1-1/2 cups flour; beat until smooth. Stir in enough additional flour to make a fairly stiff dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic - about 5 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm (85 degree) place until double in bulk - about 1 hour.
Punch dough down. (For 2 small pizzas, divide in half). Using 2 tablespoons oil, coat a 14-inch round deep pizza pan. (Or use two 9-inch round cake pans) Sprinkle with cornmeal. Pat dough into pan, pinching up rim around the edge. Cover and let rise in a warm place until double in bulk - about 30 minutes.
FOR TOPPING - Mix tomato paste, beer, oregano, fennel seed, and sugar. Cover pizza dough evenly with Mozzarella cheese; evenly spoon on tomato paste mixture. Sprinkle with sausage, then top with Parmesan cheese.
Bake at 450 degrees for 15 to 20 minutes, or until crust is browned and sausage is cooked.
Makes 1 large or 2 small pizzas
NOTE - Alternate toppings could be sliced mushrooms, anchovies, olives, or sliced pepperoni. Omit or reduce sausage, but include cheeses and tomato sauce.